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Oil drilling fluids require additives to control and regulate their rheological properties. For water-based mud, many components such as polymers are introduced to respond to specific functions. In this work, starches extracted from potatoes and corn, were proposed as a filtration controller and their effects on the rheological properties of Algerian Na-Bentonite are examined. The potato and corn starches were fabricated by adopting an easy, eco-friendly, and cost-effective route (peeling, mixing, filtration and drying) for potatoes and (soaking, crushing, filtration and drying) for corn kernels. A comparative study of the rheological properties included apparent viscosity, plastic viscosity, yield point and gel strength. The measurements were performed in the presence of caustic soda and potassium chloride while varying the concentration for both starches (0.6, 1.2, and 2.0%) and potassium chloride (1.5, 3.0, and 4.5%). From the obtained results, both potato and corn starches enhanced the rheological properties meanwhile reduced the fluid loss and the filter cake thickness by an average of (20.66% and 26.66%) and (6.33% and 17.77%), respectively in basic/saline media drilling fluid formulations. This research demonstrates that bio-starches stand as a potential alternative additives for the enhancement of rheological and filtration properties in water-based drilling fluids. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this study was to investigate the multi‐scale structures, thermal, pasting, and textural properties of starch from different genotypes (dent and flint) of corn with varying moisture content (MC) (0.20, 0.25, and 0.30 kg kg−1 in dry basis) following radio frequency (RF) electromagnetic fields. As the MC increased, the amylose content in dent and flint corn starch rose from 14.60% to 19.70% and 14.80% to 24.63%, respectively, after the hot air (HA)‐RF treatment. With the increase in MC, the enhancement of starch–protein interaction and the change in starch molecule structure caused decreases in the crystallinity, short–range order structure, and enthalpy, while there were increases in the gelatinisation temperature, pasting viscosity, and textural properties of starch. The results showed that the RF treatment is an effective method for improving the processing performance of starch. Our data provide a foundation to expand the application of radio frequency in the food industry. [ABSTRACT FROM AUTHOR]

This study uses biodegradable poly(butylene adipate‐co‐terephthalate) (PBAT) and renewable natural polymer corn starch (CS) as raw materials to prepare a high starch content PBAT/CS composite material. The composite is prepared by blending corn starch in a higher proportion with biodegradable PBAT, using polyurethane prepolymer as a compatibilizer. The effects of CS content on the properties of the composites are investigated. The results of SEM show that the interface compatibility between PBAT and CS improves considerably with the addition of PCL‐based polyurethane pre‐polymer (PCLPU). Compared with PBAT/CS composites without PCLPU, the elongation at break of PBAT/CS composites with 10 wt% PCLPU is 31.9% (at the condition of 50% CS content), which is nearly 21 times higher, and the tensile strength is 18.9 MPa, which is almost two times higher. Moreover, the obtained compatible PBAT/CS composites show good thermal and hydrophilic properties. The results demonstrate that the addition of PCLPU compatibilizer has a positive impact on the fabrication of PBAT‐based polymer composites that contain high proportion of biomass. Moreover, PBAT‐based polymer composites with a high starch content hold promising prospects in the realm of biodegradable materials. [ABSTRACT FROM AUTHOR]

In order to improve the shortcomings of brittle and hard corn starch slurry. the corn starch was oxidized and etherified with bromododecane under alkaline conditions to prepare do- decylated starch slurry with excellent toughness. Infrared spectroscopy was used to characterize the prepared dodecylated starch slurry, and the performance indexes of slurry and slurry film were tested. The sizing properties of 14. 6 tex cotton yarn were sipped with a slurry formulation contai- ning dodecylated starch and phosphate starch. respectively. The results show that the alkyl chain was successfully introduced into the starch structure to obtain a dodecylated starch slurry. The dodecylated starch slurry forms a film, the film is soft, and the adhesion to cotton fiber is good; By using dodecylated starch sizing. the hairiness reduction rate and yarn reinforcement rate of yarn were better than those of phosphate starch sizing. [ABSTRACT FROM AUTHOR]

Corn starch-chlorogenic acid complexes were prepared under 60 °C, 70 °C, 80 °C and 90 °C, respectively. The chlorogenic acid content, complex index ( CI), crystal structure, in-vitro digestibility were studied, to investigate the effect of temperature on the formation and digestibility of corn starch-chlorogenic acid complexes during hydrothermal treatment. The results showed that as the heat temperature increased, the CI of starch increased from 4.27% to 10. 65% gradually, the chlorogenic acid content in the complexes was increased first and then decreased with a highest content of 6.13 mg/ g being prepared at 80 °C. While excessive chlorogenic acid could promote the formation of double helix structure in corn starch, it hindered the reformation of ordered crystal structures. The structural changes in corn starch-chlorogenic acid complexes as the heat temperature increased would gradually enhance their gelatinization stability and resistance to digestion, and the resistant starch (RS) content in the complexes increased from 20.49% to 30.69%. Therefore, the interaction between corn starch and chlorogenic acid could be adjusted by controlling the heat temperature, which in turn modulates the digestibility of corn starch. [ABSTRACT FROM AUTHOR]

The escalating environmental crisis posed by single-use plastics underscores the urgent need for sustainable alternatives. This study provides an approach to introduce biodegradable polymer blends by blending synthetic polyvinyl alcohol (PVA) with natural polymers—corn starch (CS) and hydroxypropyl methylcellulose (HPMC)—to address this challenge. Through a comprehensive analysis, including of the structure, mechanical strength, water solubility, biodegradability, and thermal properties, we investigated the enhanced performance of PVA-CS and PVA-HPMC blends over conventional polymers. Scanning electron microscopy (SEM) findings of pure PVA and its blends were studied, and we found a complete homogeneity between the PVA and both types of natural polymers in the case of a high concentration of PVA, whereas at lower concentration of PVA, some granules of CS and HMPC appear in the SEM. Blending corn starch (CS) with PVA significantly boosts its biodegradability in soil environments, since adding starch of 50 w/w duplicates the rate of PVA biodegradation. Incorporating hydroxypropyl methylcellulose (HPMC) with PVA not only improves water solubility but also enhances biodegradation rates, as the addition of HPMC increases the biodegradation of pure PVA from 10 to 100% and raises the water solubility from 80 to 100%, highlighting the significant acceleration of the biodegradation process and water solubility caused by HPMC addition, making these blends suitable for a wide range of applications, from packaging and agricultural films to biomedical engineering. The thermal properties of pure PVA and its blends with natural were studied using diffraction scanning calorimetry (DSC). It is found that the glass transition temperature (Tg) increases after adding natural polymers to PVA, referring to an improvement in the molecular weight and intermolecular interactions between blend molecules. Moreover, the amorphous structure of natural polymers makes the melting temperature ™ lessen after adding natural polymer, so the blends require lower temperature to remelt and be recycled again. For the mechanical properties, both types of natural polymer decrease the tensile strength and elongation at break, which overall weakens the mechanical properties of PVA. Our findings offer a promising pathway for the development of environmentally friendly polymers that do not compromise on performance, marking a significant step forward in polymer science's contribution to sustainability. This work presents detailed experimental and theoretical insights into novel polymerization methods and the utilization of biological strategies for advanced material design. [ABSTRACT FROM AUTHOR]

Many fillers are employed as reinforcement in polymeric materials to improve their properties and reduce expenses. This research aims to improve the mechanical and thermophysical properties of waste polyethylene terephthalate (WPET). Using recycled materials is also one of the study's objectives in support of environmental preservation. Glass fiber (3 wt.%, 6 wt.%, 9 wt.%, and 15 wt.%), calcium carbonate (5 wt.%, 15 wt.%, and 25 wt.%), and corn starch (3 wt.%) have all been added to WPET in different ratios to create composite materials. The mechanical strength, Shore D hardness tests, scanning electron microscopy (SEM), thermogravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy, and thermal, mechanical, physical, and chemical properties of these composites have all been investigated. It has been shown that while the amount of starch in the samples remains constant, the hardness increases as the amount of calcite and glass wool increases. The thermal conductivity does not significantly change as the ratio of glass fiber increases, notwithstanding a modest drop Nonetheless, the thermal conductivity values rise in tandem with the calcium carbonate (CaCO3) ratio. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Plastics / Zhongguo Suliao is the property of Journal Office of CHINA PLASTICS and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study dual‐modified corn starches are prepared by hydroxypropylation and cross‐linking. The physicochemical properties of dual modified starch are compared with its native and single‐modified counterparts, and its performance as a gelatin substitute in confectionery products is determined. The gelatinization enthalpy values for hydroxypropylated, cross‐linked, and native starch samples are 8.3, 13.4, and 12.7 J g−1 ds−1, respectively. Hydroxypropylation decreases the gelatinization temperature and enthalpy values, while cross‐linking increases them significantly. The retrogradation endotherm is not observed for hydroxypropylated sample. In addition, retrogradation enthalpy of native starch decreases from 7.8 to 6.4 J g−1 ds−1 through crosslinking. Gelatinization and retrogradation properties of dual modified samples depend on the reaction sequence and the level of cross‐linking agent. It is observed via XRD diffraction patterns that when hydroxypropylation is applied as a pre‐treatment, degree of crystallization increased up to 55 ± 2%. However, when crosslinking is applied first, the effect of hydroxypropylation becomes limited due to the more stable structure developed by cross‐linking. Texture analysis reveals that dual modified starches improve textural properties, and they are promising thickening agents that can be used as gelatin substitute for jelly confectionaries. [ABSTRACT FROM AUTHOR]

Currently, petroleum-derived plastics are widely used despite the disadvantage of their long degradation time. Natural polymers, however, can be used as alternatives to overcome this obstacle, particularly cornstarch. The tensile properties of cornstarch films can be improved by adding plant-derived nanofibers. Sisal (Agave sisalana), a very common low-cost species in Brazil, can be used to obtain plant nanofibers. The goal of this study was to obtain sisal nanofibers using low concentrations of sulfuric acid to produce thermoplastic starch nanocomposite films. The films were produced by a casting technique using commercial corn starch, glycerol, and sisal nanofibers, accomplished by acid hydrolysis. The effects of glycerol and sisal nanofiber content on the tensile mechanical properties of the nanocomposites were investigated. Transmission electron microscopy findings demonstrated that the lowest concentration of sulfuric acid produced fibers with nanometric dimensions related to the concentrations used. X-ray diffraction revealed that the untreated fibers and fibers subjected to acid hydrolysis exhibited a crystallinity index of 61.06 and 84.44%, respectively. When the glycerol and nanofiber contents were 28 and 1%, respectively, the tensile stress and elongation were 8.02 MPa and 3.4%. In general, nanocomposites reinforced with sisal nanofibers showed lower tensile stress and higher elongation than matrices without nanofibers did. These results were attributed to the inefficient dispersion of the nanofibers in the polymer matrix. Our findings demonstrate the potential of corn starch nanocomposite films in the packaging industry. [ABSTRACT FROM AUTHOR]

The effect of induced electric field on the structural properties and in vitro digestibility of corn starch (CS) hydrolyzed by pullulanase was studied. The results showed that after IEF-assisted enzymatic hydrolysis, a large number of holes appeared in the modified corn starch granules, and the polarization cross became blurred. The ratio of absorbance 1 047/1 022 cm−1 in the crystallization zone increased, whereas the ratio of absorbance 1 022/995 cm-1 decreased. The relative crystallinity increased with the increase in induction voltage. The relative content of amylose initially increased and then decreased. At an induction voltage of 125 V, the relative content of amylose was 98.61%. The solubility and swelling power initially decreased and subsequently increased, while the hardness and cohesiveness showed the opposite trend with increasing induction voltage. The viscosity of both raw and treated starch decreased rapidly with the increase in shear rate. Both storage and loss moduli were related to the amylose content. The relative content of resistant starch was 62.46% at an induction field of 125 V. Both in vitro digestibility and glycemic index decreased first and then increased. This study provides a theoretical reference for the application of induced electric field in the production and development of modified starch.

To investigate the efficacy of raw corn starch (RCS) in clinical management of insulinoma-induced hypoglycemia. We retrospectively collected clinical data of insulinoma patients who received RCS-supplemented diet preoperatively, and analyzed the therapeutic effects of the RCS intervention on blood glucose control, weight change, and its adverse events. The study population consisted of 24 cases of insulinoma patients, 7 males and 17 females, aged 46.08±14.15 years. Before RCS-supplemented diet, all patients had frequent hypoglycemic episodes (2.51±3.88 times/week), concurrent with neuroglycopenia (in 83.3% of patients) and autonomic manifestations (in 75.0% of patients), with the median fasting blood glucose (FBG) of 2.70 (interquartile range [IQR]: 2.50–2.90) mmol/L. The patients' weight increased by 0.38 (IQR: 0.05 – 0.65) kg per month, with 8 (33.3%) cases developing overweight and 7 (29.2%) cases developing obesity. All patients maintained the RCS-supplemented diet until they underwent tumor resection (23 cases) and transarterial chemoembolization for liver metastases (1 case). For 19 patients receiving RCS throughout the day, the median FBG within one week of nutritional management was 4.30 (IQR: 3.30–5.70) mmol/L, which was a significant increase compared to pre-nutritional level [2.25 (IQR: 1.60–2.90) mmol/L; P < 0.001]. Of them, 10 patients receiving RCS throughout the day for over four weeks had sustained improvement in FBG compared to pre-treatment [3.20 (IQR: 2.60–3.95) mmol/L vs. 2.15 (IQR: 1.83 – 2.33) mmol/L; P < 0.001). Five patients who received RCS only at night also had a significant increase in FBG within one week of nutritional management [3.50 (IQR: 2.50–3.65) mmol/L vs. 2.20 (IQR: 1.80–2.60) mmol/L; P < 0.001], but only one patient who continued to receive RCS for over four weeks did not have a significant improvement in FBG. No improvement in weight gain was observed upon RCS supplementation. Mild diarrhea (2 cases) and flatulence (1 case) occurred, and were relieved by reduction of RCS dose. The RCS-supplemented diet is effective in controlling insulinoma-induced hypoglycemia. [ABSTRACT FROM AUTHOR]

Biodegradable starch-based films are an environmentally friendly solution to reduce the use of petroleum-derived polymers. Thus, this work aims to obtain corn starch films by incorporating 5% w/w of cellulose nanocrystals (CNC), different concentrations of titanium dioxide nanoparticles (TiO2) (0, 0.25, 0.5, 1, and 2% w/w), and 40% w/w of glycerol and sorbitol (plasticizers), in a 1:1 ratio. The films showed a high potential for UV-light barrier, with an increase of 307% incorporating only 2 wt% of TiO2 in relation to the film without incorporation of TiO2. The use of TiO2 increased the white pigmentation capacity of the samples and decreased the lower water solubility – a reduction of approximately 28% using 0.5 wt% TiO2 compared to the CNC control sample was observed. The incorporation of TiO2 nanoparticles increased the tensile strength by adding 1 wt% of TiO2 nanoparticles with 34% increase in the tensile strength of the film without incorporation of TiO2. The thermal stability of the films with 1 wt% TiO2 and 5 wt% CNC increased by 85°C. Thus, the addition of CNC and TiO2 enabled an improvement in the physical/thermal/chemical properties of the films, making them possible alternatives for use in food packaging. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effectiveness of a composite film made of cornstarch (CS) and chlorophyllin (Chl) in preserving wrapped and irradiated shrimp for 5 days at 4 °C. The study found that adding Chl powder increased moisture content, water solubility, water vapour permeability and water contact angle but reduced thermal stability and crystallinity. Notably, higher Chl concentration caused rougher surface and looser structure, while lower concentration resulted in better dispersion. Moreover, increased Chl concentration and longer irradiation time led to higher singlet oxygen production, while hydroxide radical and hydrogen peroxide production peaked at 30.57 and 1.92 μg g−1 respectively. Shrimps wrapped in 5% Chl‐incorporated CS films presented acceptable levels of nitrogen and bacterial count for up to 4 days. Hence, the study suggests that Chl powder inclusion in CS films could be a viable preservation method in the food packaging industry, especially when combined with photodynamic therapy. [ABSTRACT FROM AUTHOR]

Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics. [ABSTRACT FROM AUTHOR]

Starch is an environmentally friendly, renewable, green resource and an ideal alternative to polymers from petroleum resources. The preparation of high‐performance poly (butylene adipate‐co‐terephthalate) (PBAT)/corn starch composite materials is of significant importance for saving production costs and expanding the application fields of PBAT plastics. This study employed novel processing techniques such as melt blending and injection molding to fabricate PBAT/corn starch composite materials with polyurethane prepolymer (PCLPU) as a compatibilizer. The impact of varying polyurethane prepolymer concentrations on the composite material's structure, mechanical properties, morphology, thermal behavior, and water absorption was scrutinized. Mechanical performance testing showed that compared to the composite material without PCLPU (P90CS10), adding 5% PCLPU can increase the material's elongation at break from 350.2% to 359.0% and the tensile strength from 12.9 to 19.8 MPa. Scanning electron microscopy, thermogravimetric analysis, and water absorption results indicate that the composite material with the addition of the PCLPU compatibilizer has better compatibility, thermal stability, and water resistance than P90CS10. Additionally, the prepared composite material could be successfully blown into a thin film, further enriching the application of the composite material. Highlights: A special interface structure was prepared to increase the compatibility of the poly (butylene adipate‐co‐terephthalate)/corn starch composite.Both the strength and the flexibility of the composite were successfully improved.The processing method through which modification was conducted in the melt was convenient, green, and effective.The prepared composite material has potential application value, and the processing method of the composite material is easy to transfer to industrial production. [ABSTRACT FROM AUTHOR]

This study aimed to improve the physicochemical and functional properties of chickpea starch through chemical modification with octenyl succinic anhydride (OSA). Starch was extracted from chickpeas and chemically modified by OSA with a maximum degree of substitution (0.0152) in 5 h (reaction time). The characteristics of OSA-chickpea starch were compared to those of native chickpea starch, corn starch, and wheat starch. The chemical composition values demonstrated that the extracted chickpea starch was pure, and the isolation technique was very effective for legume starch isolation. OSA-chickpea starch with a higher absolute value of zeta-potential illustrated greater turbidity, oil absorption capacity (OAC), water holding capacity (WHC), emulsion stability, and freeze–thaw stability than native starches during storage. The foaming problem and gel syneresis of OSA-chickpea starch were significantly (p < 0.05) lower than native starches. The highest swelling powers and solubility indexes were detected for chickpea and OSA-chickpea starches at 85 °C and for corn and wheat starches at 95 °C. The results of texture analysis (compression and puncture tests) showed that the OSA-chickpea starch produced a more stable gel texture with less breaking force than the other starches. The FTIR spectra indicated that the OSA-modification was successfully done, and this process could alter the starch from hydrophilic to dual hydrophobic-hydrophilic molecules and improve the physicochemical and functional characteristics of chickpea starch. [ABSTRACT FROM AUTHOR]

This study aimed to use common mallow (Malva sylvestris) extract (EMS) with ratios of 0.0, 0.5, 1.0, and 2.0% as an indicator in the film produced from corn starch/tragacanth gum matrix using a casting method to monitor the freshness of Nile tilapia fillets stored at 4 °C. The results showed that the total anthocyanin content of EMS was 1185.6 ± 0.58 mg cyanidin-3-glucoside Kg−1. The starch/tragacanth gum films incorporated with 0.5 and 1.0% EMS were sensitive to the 0.8 and 1.4 M ammonia and their color changed after 20 min of exposure, while starch/tragacanth gum film incorporated with 2.0% EMS showed no visible color change in the presence of 0.2, 0.8 and 1.4% M ammonia. The Fourier transform infrared and X-ray diffraction spectra of the colorimetric films showed that EMS was successfully immobilized into the starch/tragacanth gum matrix. The moisture content and water solubility were significantly lower in the films containing EMS compared to those with no EMS supplementation. With increasing EMS concentration, water vapor permeability and ultimate tensile strength significantly decreased with the lowest values observed in films incorporated with 2.0% EMS (p < 0.05). The color of the starch/tragacanth gum films incorporated with 0.5 and 1.0% EMS was changed with a decrease in the quality and freshness of Nile tilapia fillet from pink to green and gray, respectively, after 12 days of storage at 4 °C. Findings of the present study illustrated that the pH-sensitive starch/tragacanth gum film incorporated with 0.5–1.0% EMS could be used as a halochromic indicator in the smart packaging of Nile tilapia fillet. [ABSTRACT FROM AUTHOR]

This study is a component of a larger initiative that involves the assessment and screening of pharmaceutical and chemical factories that produce medical substances, particularly in Asia and export them to poor nations. The present study concentrated on the inactive pharmaceutical ingredients of a frequently used excipient in pharmaceutical products made of amylopectin and amylose, named Amylum Maydis by the International Union of Pure and Applied Chemistry (IUPAC) nomenclature. This compound has the chemical formula C6H10O5. Manufacturers asserted that all raw ingredients complied with the British Pharmacopoeia (BP), harmonizing requirements and analytical criteria in the process. As a result, every test complied with the official standard procedures described in the raw material testing monograph. The chosen tests included oxidizing agents, sulfated ash, and loss on drying (LOD). Software for statistical process control, or SPC, was used to collect and handle datasets. Preliminary data examination was done using box plots and three variable visualization techniques associated with the correlation matrix. All results showed that improvements of the inspection characteristics records are mandated to show stable variations even if there was no out-of-specification detected. Accordingly, the output of the tests should be investigated to correct for the assignable causes of the variations. It should be noted that the present data did not follow specific distributions, especially with the presence of aberrant values. Furthermore, it was found that there were several out-of-control points even in cases where there was no deviation from the specification, highlighting the need for suitable inquiry and correction for assignable reasons of variances among batches. Government enforcement of industrial SPC regulations is necessary to ensure the safety and quality of produced medical substances. [ABSTRACT FROM AUTHOR]

The current study encompasses a comprehensive assessment of three biopolymeric flocculants on the overall performance of recycling waste lubricating oil to achieve a higher percentage recovery, flocculation efficacy, and better quality of recovered base oil. The findings reveal that with experimental conditions such as (i) mixing time of 80 min; (ii) agitation speed of 400 rpm; (iii) reaction temperature 50°C; (iv) solvent to waste oil ratio 3:1 g/g; and (v) flocculant dosage 1 g/ kg of solvents, 1‐butanol and sodium alginate gives highest percentage yield of 91% followed by corn starch of 89.10% and xanthan gum of 87.18% as bio‐polymer flocculant. The effects of various process parameters of bio‐flocculants on flocculation efficiency are expounded. With the process parameters of (i) initial pH of 5.9, 6.0, and 6.2; (ii) mixing time − 59, 60, and 63 min; and (iii) solution temperature of 59, 60, and 62.2°C, maximum flocculation efficacy (% sludge removal) of 16.24%, 13.01%, and 14.09% were attained for the cases of refined oil treated with sodium alginate, corn starch, and xanthan gum, respectively. Results also reveal that the physicochemical properties of refined base oil treated with 1‐butanol and sodium alginate as bio flocculant are almost close to the virgin lubricating oil. The optimum recovery of high‐quality base oil with the adoption of green technology and solvent–bio flocculant combination can mitigate the environmental impact of waste oil and create an energy‐efficient sustainable condition for the regeneration of re‐refined base oil. [ABSTRACT FROM AUTHOR]

Mycotoxin production by aflatoxin B1 (AFB1) -producing Aspergillus flavus Zt41 and sterigmatocystin (ST) -hyperproducer Aspergillus creber 2663 mold strains on corn and rice starch, both of high purity and nearly identical amylose-amylopectin composition, as the only source of carbon, was studied. Scanning electron microscopy revealed average starch particle sizes of 4.54 ± 0.635 µm and 10.9 ± 2.78 µm, corresponding to surface area to volume ratios of 127 1/µm for rice starch and 0.49 1/µm for corn starch. Thus, a 2.5-fold difference in particle size correlated to a larger, 259-fold difference in surface area. To allow starch, a water-absorbing powder, to be used as a sole food source for Aspergillus strains, a special glass bead system was applied. AFB1 production of A. flavus Zt41 was determined to be 437.6 ± 128.4 ng/g and 90.0 ± 44.8 ng/g on rice and corn starch, respectively, while corresponding ST production levels by A. creber 2663 were 72.8 ± 10.0 µg/g and 26.8 ± 11.6 µg/g, indicating 3–fivefold higher mycotoxin levels on rice starch than on corn starch as sole carbon and energy sources. Key points: • A glass bead system ensuring the flow of air when studying powders was developed. • AFB1 and ST production of A. flavus and A. creber on rice and corn starches were studied. • 3–fivefold higher mycotoxin levels on rice starch than on corn starch were detected. [ABSTRACT FROM AUTHOR]

Poly(vinyl alcohol) (PVA) composite films were synergistically modified by adding corn starch (CS) and peach gum (PG). The effects of PVA molecular weight, different CS addition, and the PG incorporation with the same CS addition on the moisture and heat resistance of PVA/CS/PG composite film were investigated. The results show that the hydroxyl groups of CS and PG interact with PVA chains by hydrogen bonding. The crystal size of PVA in the PVA/CS/PG composite film decreases, while the crosslinking density increases. At the same time, with the increase of CS and PG content, the network mesh size of the composite film gradually decreases, and the thermal stability can be improved. The water vapor permeability test shows that as w(CS)=2% and w(PG)=2%, the water content of PG/CS/PVA composite film increases by 11.5%, while the water vapor permeability decreases by 43%. [ABSTRACT FROM AUTHOR]

Iron is a crucial trace mineral vital for maintaining optimal human health and well-being. Despite being needed in small amounts, its importance cannot be overstated as it plays an important role in various physiological processes. In this research, we have developed a fluorescence probe utilizing starch functionalized with derivatives of rhodamine 6G to efficiently detect Fe3+ ions. This structure forms selfassembled starch/rhodamine 6G (RS0) fluorescent nanoparticles that exhibit strong fluorescence intensity under ultraviolet light. The ability of Fe3+ ions to increase the fluorescence of the RS0 probe enables the effective detection of Fe3+ ions. Importantly, this fluorescence increasing effect is specific to Fe3+ ions and remains unaffected by the presence of other metal ions. MTT assay against SH-SY5Y cells showed that RS0 was rather cytocompatible. Finally, SH-SY5Y cells were used to measure cell uptake and fluorescence imaging performances of RS0 which showed a good ability for live-cell fluorescence imaging. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Three mutual weight ratios of corn starch powder and polyvinyl acetate PVA wood glue were created for biocomposite materials: 40% starch/60% PVA, 50% starch/50% PVA, and 60% starch/40% PVA. Studying their physical, mechanical, thermal, electrical, and structural characteristics allowed for the evaluation of these composite materials. At room temperature, the samples were manually mixed. The results showed a decrease in the values of the AC conductivity and the thermal conductivity with an increase in the percentage of starch up to 60%, whereas the mechanical properties of the samples that contained starch at a concentration of 60% increased. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The utilization of cold plasma can be used as an alternative method to modify the properties of starch. This research aimed to examine the use of cold plasma technology to alter the structure of corn starch and investigate how its functionality could be improved using a food model (milk dessert). Modified corn starch by plasma technology under different gas contents (dielectric-barrier discharge (DBD)) (95 % argon+5 % hydrogen (DBD1) and 90 % argon+10 % oxygen (DBD2)) was compared to the control sample of corn starch. The physicochemical characteristics of modified corn starch, DSC, XRD, SEM and FTIR tests were evaluated. The findings demonstrated that corn starch had significantly higher solubility, transparency, ash, oil absorption capacity (OAC), and resistant starch (RS) when exposed to cold plasma under the test circumstances compared to the control sample. SEM analysis confirmed that plasma affected the surface of starch granules, making the surface changes more pronounced when oxygen was added to the treatment. It was concluded that the sample should be treated with plasma containing 90 % argon and 10 % oxygen (as the best sample). The best sample (modified corn starch) was used to prepare a milk dessert as a food model, and considerable differences were found between the modified starch treated sample and control samples in terms of moisture, brix, syneresis, and organoleptic properties (p

In this study, corn starch was used as the raw material, and modified starch was prepared using a method combining plasma-activated water and ultrasound treatment (PUL). This method was compared with treatments using plasma-activated water (PAW) and ultrasound (UL) alone. The structure, thermal, physicochemical, pasting, and functional properties of the native and treated starches were evaluated. The results indicated that PAW and UL treatments did not alter the shape of the starch granules but caused some surface damage. The PUL treatment increased the starch gelatinization temperature and enthalpy (from 11.22 J/g to 13.13 J/g), as well as its relative crystallinity (increased by 0.51 %), gel hardness (increased by 16.19 %) compared to untreated starch, without inducing a crystalline transition. The PUL treatment resulted in a whitening of the samples. The dual treatment enhanced the thermal stability of the starch paste, which can be attributed to the synergistic effect between PAW and ultrasound (PAW can modify the starch structure at a molecular level, while ultrasound can further disrupt the granule weak crystalline structures, leading to improved thermal properties). Furthermore, FTIR results suggested significant changes in the functional groups related to the water-binding capacity of starch, and the order of the double-helical structure was disrupted. The findings of this study suggest that PUL treatment is a promising new green modification technique for improving the starch structure and enhancing starch properties. However, further research is needed to tailor the approach based on the specific properties of the raw material.

In this investigation, the starch-Lycium barbarum complex (CS-LB) was fabricated using corn starch (CS) and Lycium barbarum (LB) through a high-speed shear method. The stability of the guest molecules was also explored. The influence of shear time, rotational speed, and LB to CS mass ratio on Lycium barbarum pigment (LP) content and its stability were investigated. The CS-LB was characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), infrared spectroscopy (FT-IR), and thermogravimetric analysis (TGA). It was found that the content of LP in the product was 0.99±0.03 mg per gram when the shear time was 1.5 hours, the rotational speed was 12000 r/min, and the mass ratio of LB to CS was 3:1. The SEM results illustrated that the products had an agglomerated morphology. The XRD results showed that the crystal domain of starch particles was destroyed and transformed into amorphous structures due to the high-speed shear treatment, but the CS-LP crystalline structure changed into a V-type, which was promoted by the interaction between CS and active components of LB. The FT-IR results showed that the absorption peak at 3421 cm−1 shifted, indicating that CS and LB were bound through hydrogen bonds. The TGA results showed that the thermal stability of the product was also enhanced, with a mass retention rate of 36% at 600 ℃ for the composite. Thus, the CS-LB could be effectively fabricated by high-speed shear treatment. Additionally, it was found that the composite could effectively reduce the effects of temperature, oxygen, and light on the stability of guest molecules in stability experiments. The shelf-life of guest molecules was also extended, enabling them to perform their related functions better.

In order to study the yield stress and thixotropic behavior of the hydroxypropyl distarch phosphate (HPDSP) paste, HPDSP respectively derived from corn starch (CS) and waxy corn starch (WS) with different ratios of amylopectin were investigated. The critical mass fractions, yield stress, and thixotropic behavior of HPDSP pastes under various temperatures were studied. The results showed that, the critical mass fractions for the transition of the HPDSP solution at 5 ℃ from dilute to semi-dilute, and from semi-dilute to concentrated were 3wt% and 6wt%, respectively. The yield stress of 5wt% corn starch-hydroxypropyl distarch phosphate (CS-HPDSP) and waxy corn starch-hydroxypropyl distarch phosphate (WS-HPDSP) paste both showed weak correlations with temperature. However, at 6wt% concentration, the yield stress significantly decreased (P

The present study was conducted to explore the impact of corn starch nanoparticles (CSNPs) on the morphological, optical, and dielectric behaviors of the PVA/PMMA/PAAm (PPP) hybrid polymer matrix. The resultant PPP-CS nanocomposite films were synthesized employing the solvent casting procedure. Scanning electron microscope(SEM) images of the as-synthesized films revealed the successful embedding, homogeneity, and fine dispersion of CSNPs within the host PPP. No changes in the infrared ray(IR) band positions were seen upon embedding. The absorbance-λ chart illustrated an absorption band at 220 nm with red-shift toward higher wavelengths, which points out the semi crystalline structure of PPP-CS films. The optical coefficients were improved upon inclusion of CSNPs. The optical bandgap energy reduces from 4.50 to 4.12 eV as CSNPs’ weight percentage increases from 0 wt% to 4 wt%. Furthermore, the refractive index values for PPP-CS films are in the range of 0.5 and 2.5. The dielectric constants of the obtained films decreased with the increase in CSNPs, except for the conductivity. The embedding of a small amount of CSNPs into the hydrophilic matrix significantly improved the composite’s bioactivity. The inhibition zone diameters of Staphylococcus aureus bacteria were calculated to be 0, 26, and 32 mm for 0 wt%, 2 wt%, and 4 wt% CSNPs, respectively. The findings of this study are significant for the development of novel nanocomposite materials with antibacterial activity for optoelectronic device applications.

Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying. Experimental approach. The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0–5 %), ultrasonication time (0–10 min) and microwave power (150–750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr’s Index (CI)) were recorded and analysed to optimize the independent variables. Results and conclusions. The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82–74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94–8.70 %, 46.5–58.3°, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution. The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery.

The development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required. This research aimed to investigate the effects of corn starch and transglutaminase (TGase) additions on the physicochemical properties of soybean-based analog rice. Variation of soybean flour to corn starch ratio (100:0, 80:20, 60:40, and 40:60) and TGase concentrations (0 %, 0.5 %, and 1 %) were applied. The result showed that the soybean-corn starch interaction produced a strong network, decreasing the cooking loss. The addition of corn starch also improved the lightness and whiteness of analog rice. The formulation of 60 % soybean and 40 % corn starch produced analog rice with a balanced macronutrient composition, providing moderate levels of protein, fat, and carbohydrates, a relatively higher ash content, and the most compact and smoothest microstructure. Furthermore, the addition of TGase increased the texture profile of analog rice, reduced water absorption and volume expansion, and significantly prevented cooking losses. Hence, the combination of soybean flour and corn starch, along with the addition of TGase, improved the physicochemical properties, including the high protein content, color, texture, and cooking quality of analog rice.

[Display omitted] • Hydrothermal and sol-gel method were combined to prepare carbon microspheres. • Carbon microspheres with multi-layer dendritic hollow structure, high specific surface area and abundant micropores were successfully prepared. • Excellent cycle stability and great specific capacitance were obtained by the supercapacitor prepared from the carbon microspheres. The electrochemical properties of corn starch (CS)-based hydrothermal carbon microsphere (CMS) electrode materials for supercapacitor are closely related to their structures. Herein, cetyltrimethyl ammonium bromide (CTAB) was used as a soft template to form the corn starch (CS)-based carbon microspheres with radial hollow structure in the inner and middle layers by hydrothermal and sol-gel method. Due to the introduction of multi-layer hollow structure of carbon microsphere, more micropores were produced during CO 2 activation, which increased the specific surface area and improved the capacitance performance. Compared to commercial activated carbon, the four different morphologies of corn starch CMS had better electrochemical performances. Consequently, the proposed CO 2 –(CTAB)-CS-CS exhibits a high discharge specific capacitance of 242.5F/g at 1 A/g in three-electrode system with 6 M KOH electrolyte, better than commercial activated carbon with 208.5F/g. Moreover, excellent stability is achieved for CO 2 –(CTAB)-CS-CS with approximately 97.14 % retention of the initial specific capacitance value after 10,000 cycles at a current density of 2 A/g, while the commercial activated carbon has 86.96 % retention. This implies that the corn starch-based multilayer hollow CMS could be a promising electrode material for high-performance supercapacitors. [ABSTRACT FROM AUTHOR]

In order to study the yield stress and thixotropic behavior of the hydroxypropyl distarch phosphate (HPDSP) paste, HPDSP respectively derived from corn starch (CS) and waxy corn starch (WS) with different ratios of amylopectin were investigated. The critical mass fractions, yield stress, and thixotropic behavior of HPDSP pastes under various temperatures were studied. The results showed that, the critical mass fractions for the transition of the HPDSP solution at 5 °C from dilute to semi-dilute, and from semi-dilute to concentrated were 3wt% and 6wt%, respectively. The yield stress of 5wt% corn starch-hydroxypropyl distarch phosphate (CS-HPDSP) and waxy corn starch-hydroxypropyl distarch phosphate (WS-HPDSP) paste both showed weak correlations with temperature. However, at 6wt% concentration, the yield stress significantly decreased (P<0.05) by 69.52% and 77.95% respectively at 85 °C. Additionally, the thixotropic behavior of HPDSP was influenced by both mass fraction and temperature. At 5 °C, 5wt% CS-HPDSP and WS-HPDSP showed limited thixotropy, while at 6wt% of mass fraction, the areas of thixotropic loops of CS-HPDSP and WS-HPDSP were 163.49 and 85.00 Pa/s, respectively, and decreased by 86.38% and 92.18% at 85 °C, respectively. WS-HPDSP exhibited less thixotropic behavior than CS-HPDSP, and showed better stability in three interval thixotropy test (3iTT). In conclusion, WS-HPDSP showed less yield stress and thixotropy compared with CS-HPDSP. This study provides theoretical supports for practical application of HPDSP as thickening agents in food products. [ABSTRACT FROM AUTHOR]

In this investigation, the starch-Lycium barbarum complex (CS-LB) was fabricated using corn starch (CS) and Lycium barbarum (LB) through a high-speed shear method. The stability of the guest molecules was also explored. The influence of shear time, rotational speed, and LB to CS mass ratio on Lycium barbarum pigment (LP) content and its stability were investigated. The CS-LB was characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), infrared spectroscopy (FT-IR), and thermogravimetric analysis (TGA). It was found that the content of LP in the product was 0.99±0.03 mg per gram when the shear time was 1.5 hours, the rotational speed was 12000 r/min, and the mass ratio of LB to CS was 3:1. The SEM results illustrated that the products had an agglomerated morphology. The XRD results showed that the crystal domain of starch particles was destroyed and transformed into amorphous structures due to the high-speed shear treatment, but the CS-LP crystalline structure changed into a V-type, which was promoted by the interaction between CS and active components of LB. The FT-IR results showed that the absorption peak at 3421 cm-1 shifted, indicating that CS and LB were bound through hydrogen bonds. The TGA results showed that the thermal stability of the product was also enhanced, with a mass retention rate of 36% at 600 °C for the composite. Thus, the CS-LB could be effectively fabricated by high-speed shear treatment. Additionally, it was found that the composite could effectively reduce the effects of temperature, oxygen, and light on the stability of guest molecules in stability experiments. The shelf-life of guest molecules was also extended, enabling them to perform their related functions better. [ABSTRACT FROM AUTHOR]

The present study was conducted to explore the impact of corn starch nanoparticles (CSNPs) on the morphological, optical, and dielectric behaviors of the PVA/PMMA/PAAm (PPP) hybrid polymer matrix. The resultant PPP-CS nanocomposite films were synthesized employing the solvent casting procedure. Scanning electron microscope(SEM) images of the as-synthesized films revealed the successful embedding, homogeneity, and fine dispersion of CSNPs within the host PPP. No changes in the infrared ray(IR) band positions were seen upon embedding. The absorbance-? chart illustrated an absorption band at 220 nm with red-shift toward higher wavelengths, which points out the semi crystalline structure of PPP-CS films. The optical coefficients were improved upon inclusion of CSNPs. The optical bandgap energy reduces from 4.50 to 4.12 eV as CSNPs' weight percentage increases from 0 wt% to 4 wt%. Furthermore, the refractive index values for PPP-CS films are in the range of 0.5 and 2.5. The dielectric constants of the obtained films decreased with the increase in CSNPs, except for the conductivity. The embedding of a small amount of CSNPs into the hydrophilic matrix significantly improved the composite's bioactivity. The inhibition zone diameters of Staphylococcus aureus bacteria were calculated to be 0, 26, and 32 mm for 0 wt%, 2 wt%, and 4 wt% CSNPs, respectively. The findings of this study are significant for the development of novel nanocomposite materials with antibacterial activity for optoelectronic device applications. [ABSTRACT FROM AUTHOR]

To investigate the effect of hawthorn polyphenols on the physicochemical properties and digestibility of corn starch, different proportions (1%, 2%, 3%, and 4% [w/w]) of hawthorn polyphenol extracts (HPEs) were mixed with corn starch, and their physicochemical properties and digestive properties were characterized by X‐ray diffraction, Fourier transform infrared spectroscopy, Rapid Visco Analysis, differential scanning calorimetry, and in vitro/in vivo analysis. Results indicated that small V‐type crystal starch tended to be formed in the samples, and the addition of HPEs reduced the viscosity, prolonged the gelatinization temperature of corn starch, and increased the proportion of slowly digestible starch and resistant starch of the corn starch, which accounted for 36.32% ± 1.05% and 33.32% ± 4.07%, respectively. Compared with the raw corn starch, the postprandial blood glucose of mice that were administered the hawthorn polyphenols decreased significantly: the blood glucose peak (30 min) decreased from 14.30 ± 1.52 to 11.77 ± 1.21 mmol/L. Our study might provide some basic theoretical support for the application of hawthorn polyphenols in healthy starchy food processing. [ABSTRACT FROM AUTHOR]

A series of propionylated and tertiary aminated starch (PTAS) samples were prepared via the propionylation of acid-thinned starch (ATS) and further tertiary amination in aqueous medium to impart the starch with strong film properties and easy desizing in the warp sizing field. The PTAS samples were characterized by the analyses of Fourier transform infrared (FTIR), energy dispersive X-ray spectrometer (EDS), and scanning electron microscope (SEM). Their film properties were investigated in terms of tensile strength, breaking elongation, bending endurance, and degree of crystallinity in comparison with the control ATS film. The desizability of PTAS was evaluated by measuring its desizing efficiency. The FTIR analysis confirmed the successful preparation of PTAS, SEM analysis revealed that the modifications caused some damage to the granule surfaces, and EDS analysis ascertained that the 2–dimethylaminoethyl groups had been converted into cationic DACE groups. The PTAS (with a total degree of substitution (DS) range of 0.040–0.065) films exhibited higher breaking elongation and bending endurance as well as lower tensile strength than the ATS film, which revealed that the propionylation/tertiary amination could diminish the film brittleness of starch, imparting the starch film with stronger extensibility and flexibility. With the rise in the total DS, gradually increased film elongation and endurance and consistently decreased film strength were displayed. The desizing efficiencies of the PTAS samples exceeded 90% using an oxidant method, which confirmed that the PTAS possessed good desizability and easy desizing from sized cotton warps. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99–49.21 ± 3.67%. Consequently, the CS-P colouring was good. [ABSTRACT FROM AUTHOR]

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying. Experimental approach. The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0-5 %), ultrasonication time (0-10 min) and microwave power (150-750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr's Index (CI)) were recorded and analysed to optimize the independent variables. Results and conclusions. The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82-74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81-72.62 % and 0.042-0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94-8.70 %, 46.5-58.3°, 1.117-1.246 and 10.48-22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution. The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery. [ABSTRACT FROM AUTHOR]

This study aimed to develop corn starch (CS) and polylactic acid (PLA) degradable bilayer films without the addition of compatibilizers or plasticizers. Different ratios of CS-PLA bilayers were prepared, and considering the performance and economic benefits of the films, it was concluded that the best overall performance of the bilayers was obtained for a CS: PLA ratio of 50:50. At this time, the bilayer has the best adaptability to elongation at break (168%) and tensile strength (17.2 MPa), and its transparency is close to that of ordinary plastic packaging, allowing visual observation of the state of the food inside the film package. At this ratio, the films have some ability to block UV light and protect the food from oxidation processes or other UV-induced adverse reactions. Its water vapor permeability (0.962 × 10− 12 gd− 1 m− 1 Pa− 1), water absorption (43.4%), and oxygen permeability (2.42 × 10− 11 cm2s− 1p.a.− 1) were all at suitable levels. Scanning electron microscope (SEM) cross-sectional images and Fourier transform infrared (FTIR) spectra of the bilayer membranes showed that there was a physical connection between the two membranes, but there was no gap, indicating that the two membranes were well bonded. X-ray diffraction (XRD) showed that the films had the characteristics of a semi-crystalline polymer with low crystallinity. A 10-week degradation experiment yielded good degradability of the bilayer film. These results show that combining PLA and CS to produce double-layer films has great potential to compensate for each other's deficiencies and improve the suitability of both for food packaging alone. [ABSTRACT FROM AUTHOR]

Adulterating foods, such as milk powder (MP), is a common practice in countries with no rigid policy on food quality control. This study employs Fourier transform near-infrared and mid-infrared (FT-NIR, FT-MIR) spectroscopy and chemometric analysis to detect milk powder adulteration with corn starch (CS) and wheat flour (WF) from 0.00 to 30.00% w/w concentrations. Partial least square regression (PLSR) models were developed, optimized, and compared to quantify corn starch and wheat flour adulterations. According to the results, the root mean square error prediction (RMSEP) for FT-NIR and FT-MIR in corn starch was 0.74 and 1.69% w/w and 0.82 and 2.63% w/w for wheat flour, respectively. FT-NIR spectroscopy, rather than FT-MIR coupled with the appropriate chemometrics models represents a more valuable tool for simple, rapid, and nondestructive detection of adulterants in milk powder. The recent availability of portable instruments, combined with suitable chemometric tools, makes it possible to discriminate adulterated food samples in situ.

In last decade, in scientific literature, various pulses dominate as raw material of new pasta development. The production of pulse pasta is complex technological process, generally based on extrusion technology. The aim of the study was to produce spaghetti-type pasta from Phaseolus vulgaris (variety unknown) and Phaseolus lunatus (variety Kontra). The recipes made with xanthan gum and corn starch as a binder, the optimal cooking time and water absorption capacity was determined. In the experiment, wheat semolina spaghetti was used as a control sample. Four types of spaghetti were prepared using a single-screw extruder, then dried in a rotary oven and stored until analysis. Pasta cooking properties have been determined. The obtained data were compared using t-test. There were significant differences between obtained spaghetti and control sample. The results confirm that beans can be used in pasta production.

This article aims to study the effects of corn starch and gellan gum (gellan glue) on the unconfined compressive strength of alluvial soft clay in Shanghai. Firstly, starch and gellan gum were evenly mixed into Shanghai cohesive soil in a certain proportion, and soil samples were prepared according to the optimal water content. Secondly, the unconfined compressive strength test was carried out according to the content of corn starch, gellan glue, and curing time. The strength characteristics of Shanghai soft clay under various test conditions were studied. Finally, the software for statistics and drawing was used to perform regression analysis and drawing on the experimental data. The results showed that in the unconfined compressive strength test, when the curing time was 28 days, the starch content was 3% mixed with 0.5% gellan gum, the unconfined compressive strength of the sample was the highest, and generally, it seems that the strength keep increasing with curing time.